You might have seen the recipe for Creamy Mexican Dressing in the previous post. It calls for 1 Tbsp. of tomato paste. Sometimes I dread seeing that in an ingredient listing. Because can I tell you how many times I have opened a can of tomato paste, used a tablespoon or two, put the rest in the fridge, vowed to use it up in the next few days–and then found it all moldy in the back of the fridge a few weeks later!

Now, however, I don’t mind when a recipe calls for just a little tomato paste, because happily, I found this trick to prevent food and money waste.

First, plop spoonfuls of tomato paste on a freezer proof dish, leaving space between each spoonful. Freeze until solid.

Next, remove frozen paste and let thaw for just a minute or two. Immediately remove with a metal spatula and put in a glass jar. Return to the freezer promptly so spoonfuls can’t melt and stick together. Then it will be quick and handy to pull out a small portion of paste.

Enjoy your Mexican Dressing–or any other recipe with just a little tomato paste!